Classification of Polish Natural Bee Honeys Based on Their Chemical Composition.

The targeted quantitative NMR (qNMR) approach is a powerful analytical tool, which can be applied to classify and/or determine the authenticity of honey samples. In our study, this technique was used to determine the chemical profiles of different types of Polish honey samples, featured by variable contents of main sugars, free amino acids, and 5-(hydroxymethyl)furfural. One-way analysis of variance (ANOVA) was performed on concentrations of selected compounds to determine significant differences in their levels between all types of honey. For pattern recognition, principal component analysis (PCA) was conducted and good separations between all honey samples were obtained. The results of present studies allow the differentiation of honey samples based on the content of sucrose, glucose, and fructose, as well as amino acids such as tyrosine, phenylalanine, proline, and alanine. Our results indicated that the combination of qNMR with chemometric analysis may serve as a supplementary tool in specifying honeys.

The First Application of 1H NMR Spectroscopy for the Assessment of the Authenticity of Perfumes.

The manufacture of counterfeit goods is one of the world's largest underground businesses and is rapidly growing. Counterfeits can lead not only to the loss of profit for honest producers but also have a negative impact on consumers who pay excessive prices for poor quality goods that may result in health or safety problems. The perfume industry is constantly vulnerable to counterfeits, particularly in the fast developing market of "smell-alike" designer-inspired perfumes because these prompt the identification of the methods that classify their quality. In this paper, the application of proton nuclear magnetic resonance (1H NMR) spectroscopy is employed for the first time to authenticate perfumery products. The molecular composition of several types of authentic brand fragrances for women was compared with cheap inspired equivalents and fakes. Our approach offers the prospect of a fast and simple method for detecting counterfeit perfumes using 1H NMR spectroscopy.

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices.

Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.

The influence of experimental parameters on quantitative deuterium measurements for ethyl alcohols of different origin.

BACKGROUND: Quantitative determination with site-specific natural isotope fractionation nuclear magnetic resonance (SNIF-NMR) has been exploited widely in detecting adulteration and for the classification of natural products by their geographical origin. RESULTS: We compared isotopic parameters such as deuterium / hydrogen (D/H) site specific ratios and the R parameter for alcoholic beverages, obtained using (i) a 500 MHz spectrometer equipped with a dedicated probe for isotopic measurements, and (ii) a 700 MHz spectrometer equipped with a standard probe. The factors affecting the accuracy and precision of quantitative NMR with the second instrument have been explored. CONCLUSIONS: It has been demonstrated that, in laboratories with a spectrometer that is not equipped with a specific deuterium probe, the selection of the appropriate experimental parameters enables measurements with a similar precision and accuracy as in the case of the official method adopted by the International Organisation of Vine and Wine. © 2019 Society of Chemical Industry.

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes.

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34-6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34-4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation.

This study set out to assess the acetone content in rye sweet mashes prepared using the thermal-pressure method of starch liberation, and to investigate the formation of 2-propanol during the fermentation process. In the first set of experiments, we evaluated the correlation between the color and the content of acetone and furfural in industrially produced sweet mashes (n = 37). The L * value was negatively correlated with the content of both acetone and furfural, while chromatic parameters a * and b * and the yellowness index (YI) had strong positive correlations with acetone (r > 0.9) and furfural (r > 0.8 for a * and r > 0.9 for b * and YI). In the second set of experiments, we assessed the concentration of acetone and 2-propanol in distillery rye mashes, fermented by S. cerevisiae yeast and lactic acid bacteria. The influence of fermentation temperature on the formation of 2-propanol was also evaluated. The presence of 2-propanol in the post-fermentation media was confirmed, while a decrease in acetone content was observed. Fermentation temperature (27 °C or 35 °C) was found to have a significant effect on the concentration of 2-propanol in trials inoculated with lactic bacteria. The content of 2-propanol was more than 11 times higher in trials fermented at the higher temperature. In the case of yeast-fermented mashes, the temperature did not affect 2-propanol content. The acetone in the sweet mash was assumed to be a precursor of 2-propanol, which was found in the fermented mashes.

Comparison of quantitative NMR and IRMS for the authentication of 'Polish Vodka'.

BACKGROUND: The production of 'Polish Vodka' is restricted by law to the ethyl alcohol of agricultural origins obtained from rye, wheat, barley, oat, triticale and potatoes grown on the territory of the Republic of Poland. The current labeling system should guarantee that the spirit is authentic and of good quality but not all producers are honest. Unfortunately, authentic 'Polish Vodka' is the most often counterfeited by the addition of cheaper and more accessible maize spirits. These illegal practices significantly reduce costs of the spirit production. Therefore, determination of the botanical origin of alcohol in Poland is highly relevant. RESULTS: Quantitative 2 H nuclear magnetic resonance and isotope ratio mass spectrometry were used to investigate the authenticity of 30 samples of Polish spirits. Several isotopic parameters were used to determine the botanical origin of 10 unknown samples. Both approaches led to the same conclusions regarding the percentage of maize-derived ethanol addition. CONCLUSIONS: Applied techniques are a valuable tool in the fight against counterfeiting of products. © 2018 Society of Chemical Industry.

Resolving Discrepancy between Theory and Experiment in 4-Nitrotoluene Oxidation.

We have performed calculations of possible oxidation pathways of 4-nitrotoluene (4NT) by permanganate anion and evaluated relative contributions of oxidation of the methyl group and aromatic ring. Although a few theory levels matched the experimental results obtained by compound specific isotope analysis (CSIA) for 4NT, they failed in reproducing results for other nitrotoluene derivatives studied previously [Wijker, R.S.; Adamczyk, P.; Bolotin, J.; Paneth, P.; Hofstetter, T.B. Environ. Sci. Technol., 2013, 47, 13459-13468]. This discrepancy prompted us to reevaluate the experimental isotopic fractionation of carbon and hydrogen for 4NT on which the relative contributions of the oxidation channels has been based. Using position specific isotope analysis (PSIA) for hydrogen isotopic fractionation we have found that the previously determined value was incorrect. Reexamination of theory levels that are in agreement with these new findings indicated that while a better agreement for this particular case can be reached, overall, the previously used B3LYP functional expressed in the 6-31+G(d,p) basis set with inclusion of the polarized continuum model (PCM) of aqueous solution remains the theoretical level of choice in modeling oxidation of nitrotoluene derivatives by permanganate.

Comparative analysis of bioactive compounds in garlic owing to the cultivar and origin.

Garlic is one of the most popular vegetables worldwide, which contains many bioactive compounds. The chemical composition of garlic varies significantly depending on conditions in the growing locality and other factors. In this paper, the garlic samples were classified based on their geographical origin using principal component analysis (PCA), and significant differences in metabolite composition were found. Quantitative analysis highlighted that Polish garlics have the highest level of sulfur components, similar to Spanish garlic Egyptian garlic exhibited the lowest content of identified metabolites, while Madeira garlic was rich in carbohydrates and amino acids. Chinese garlic had low sugar content but a higher quantity of amino acids and choline. The findings highlight the association between food composition and environmental conditions and can be used to classify garlic based on its origin.

Measurements of heavy-atom isotope effects using 1H NMR spectroscopy.

A novel method for measuring heavy-atom KIEs for magnetically active isotopes using (1)H NMR is presented. It takes advantage of the resonance split of the protons coupled with the heavy atom in the (1)H spectrum. The method is validated by the example of the (13)C-KIE on the hydroamination of styrene with aniline, catalyzed by phosphine-ligated palladium triflates.